How To Make Fairy Cakes Recipes

QUICK AND SIMPLE FAIRY CAKES

Steps:

• Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
• Bake in the preheated oven until golden, 10 to 12 minutes.

EASY FAIRY CAKES

Steps:

• Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
• Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
• Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
• Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
• For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
• To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.

FAIRY GARDEN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray 2 (8-inch) round cake pans. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool 1 box cake mix as directed for 2 (8-inch) rounds. Make, bake and cool other box as directed for cupcakes. Reserve 3 cupcakes; save remaining cupcakes for another use. For easier handling, refrigerate or freeze cakes 30 minutes or until firm.
• Stir green food color into 1 container frosting to make light green. On plate, place 1 cake layer, rounded side down. Spread with 1/2 cup light green frosting. Top with second cake layer, rounded side up. Spread thin layer light green frosting over cake to seal crumbs. Refrigerate or freeze 30 minutes.
• Spread another layer light green frosting on cake; smooth with spatula. Stir green food color into 1/3 cup frosting to make dark green. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw grass, flower stems and bushes on cake.
• Stir blue food color into 1/3 cup frosting to make blue. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw pond and river on cake.
• Stir yellow food color into 3/4 cup frosting to make yellow. Remove baking cups from 2 cupcakes. Place 1 cupcake, rounded side down, on cake for fairy cottage. Spread 2 teaspoons yellow frosting on cupcake; top with another cupcake, rounded side up. Spread yellow frosting on top and sides of cupcake stack. Place 3 cookies on rounded top of cupcake, using remaining yellow frosting to stick them together. Place remaining cookies on cake as shown.
• Press 2 large gumdrops together; on sugared surface, roll gumdrops with rolling pin to flatten. Cut out large circle for roof; place on top of cottage.
• Spoon melted chocolate into small plastic bag. Cut 1/4 inch off corner; squeeze gently to draw door and windows on cottage.
• To make gumdrop mushrooms, use melted white chips to attach 3 large gumdrops to round chewy caramels. Cut chewy chocolate candy in half crosswise; use white chips to stick 1 to base of each small gumdrop. Use melted white chips to draw dots on gumdrops and roof. Place on cake.
• Decorate with candy rocks and sprinkles as shown. Spread remaining frosting on last reserved cupcake.

FAIRY CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don't have these you can use a wooden spoon or balloon whisk (see tip).
• Dollop the mixture into the prepared cases until it's all used up. Bake for 10-12 mins or until golden and springy. To be sure they're cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row - if it comes out cleanly, it's cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.
• Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.

SPICED FARMHOUSE FAIRY CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
• In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
• Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

HOW TO MAKE FAIRY CAKES

Steps:

• Heat oven to 180°C or Gas mark 4 (356°F) degrees. You want your oven to be at the right temperature by the time you are ready to bake your fairy cakes, so turn on your oven and set it to 180°C (356°F) degrees. If you are using a gas oven, set it to mark 4.
• Prepare the baking tins. Take out two 12-hole baking tins, and insert a paper case into each hole. If you do not have any 12-hole baking tin, then you can use 6-hole ones instead.
• Mix the softened, unsalted butter until it is fluffy. Take 110 grams (4 ounces) of softened, unsalted butter and place it into a bowl. Then, using a whisk or electric hand mixer, beat the butter until it is fluffy in texture. You can cut the butter into smaller pieces to make it easier to beat, but since it should already be softened, and at room-temperature, this may not be necessary.
• Add the caster sugar to the bowl and keep mixing. Once your butter is light and fluffy, add 110 grams (4 ounces) of caster sugar to the bowl and continue mixing. Set aside your whisk or mixer once both the sugar and butter are combined.
• Break two eggs into a small bowl and add the vanilla extract. This will make it easier to pour the eggs into the butter-sugar mixture later in the recipe. You also won't have to keep stopping to break the eggs. Also, adding your two fluid ingredients together will ensure that the vanilla flavour is spread evenly throughout. Consider using a measuring cup instead of a small bowl. The spout will make it even easier to pour the eggs into your butter-sugar mixture.
• Lightly beat the eggs and vanilla. You are not only mixing the two together, but you are also breaking the yolks up. This will make it easier to add them to the butter-sugar mixture, and prevent you from accidentally adding too much at one time.
• Pour the lightly-beaten eggs and vanilla to the butter-sugar mixture. Stir the mixture as you add the eggs. Do not add the eggs all at once; you'll risk splitting or curdling the mixture. If your mixture splits or curdles, don't worry: the mixture will even itself out once you add the flour in the next step.
• Add the flour to the mixture. Once everything is combined, add 110 grams (4 ounces) of flour and fold it into the mixture with a spoon or spatula. Keep turning and stirring the ingredients until everything is combined.
• Add in one tablespoon of milk. Start with one tablespoon of milk, add it to the batter, and mix it. If the texture is still too thick, add a little bit more milk. You want the batter to be thin enough so that you can scoop it up with a spoon, but thick enough so that it slowly drips off the spoon when you turn it upside down.
• Divide the batter into the paper cases. Using a spoon or spatula, gently ease the batter into the paper cases. Start by filling each case half-way to ensure that you have enough batter for all of them. Once each paper case is filled, you can add more batter to each one.
• Bake for 15 minutes or until they are golden brown. Transfer the tins into the oven and bake for 8 to 10 minutes, or until the tops are golden brown. Once they have finished baking, pull the tins out of the oven and set them aside so that the cakes can cool. You can test whether or not the cakes are fully baked by poking a toothpick into the center of one. If the toothpick comes out clean, the cakes are done. If the toothpick comes out with gooey batter attached to it, the cakes are not done and need to be baked more.
• Allow the fairy cakes cool before decorating them. Let the cakes cool in the tins for a few minutes before taking them out and setting them on a rack to finish cooling. If you do not own a cooling rack, you can set the cakes down on a plate or platter instead.

FAIRY CAKES

Steps:

• Preheat oven to 400 degrees F.
• Line a 12 cup muffin tin with baking cups.
• Put all the ingredients except for the milk into a food processor and blend until smooth. Pulse while adding the milk down the funnel to make for a soft consistency.
• It doesn't seem like enough, but you can get enough into each baking cup, just scrape it all out and try to fill each one equally.
• Bake for 15-20 minutes or until they are golden on top.
• Cool on a wire rack, but remove from the tin as soon as possible.
• Before you decorate, slice off any mounded tops so you have a flat surface to decorate. Icing: Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream I always break the batch into smaller batches so I can have different colors When my girlfriend made these for my shower, she frosted them with a bright pink icing, sprinkled them with iridescent edible glitter and topped it with an edible (gum paste) rosebud.
• Very very cute!
• In the cookbook they show them topped with rosebuds and little sugared daisies and fresh berries and they even made a spiderweb with black and white icing.
• Use your imagination, the flat tops give lots of room to be creative!